Teroldego Rotaliano "Vigilius"
The de Vescovi family has roots in Trentino that date back to the late 1600s. When they settled near the mouth of the Noce River they began cultivating Teroldego vines and began the de Vescovi winemaking legacy. For more than 30 years at the start of the 20th century they made and sold their own estate wines but following WWII they moved to the co-op model of selling bulk grapes. Giulio de Vescovi took the reins of the estate in 2003, after receiving his degree in Viticulture and Enology from the Istituto San Michele all’Adige, releasing his first vintage in 2005. This was a project cultivated since adolescence and pursued with serious studies and work experience in Italy and abroad. Giulio is deeply committed to carrying on his family’s legacy and learning the land they originally settled on. His ambition and commitment to carrying on his family tradition come through in his winemaking. Unfiltered Vigiulus is an example to the region for depth and potential. Of the estate’s seven hectares of native Teroldego vineyards, five are 50-year-old Pergola Trentina vines that Giulio has invested years to transitioning over to Guyot without affecting the vines. It is an incredible process to watch, seeing respect for old vines being transitioned to a quality driven training system. Two additional hectares within the vineyard are more recently planted Guyot-trained vines from 1995.
Dark ruby into garnet color in the glass. Intense nose of forest fruits, wild red berries, toffee, and vanilla. A full bodied, intensely structured red wine with elegant tannins and graceful mineral typical of graphite and clay soils.
The vineyards are located in the heart of the production area of Teroldego, and are partly reared with pergola.
Fermentation on the skins in open oak vats for about 7-10 days at controlled temperatures between 28 and 32° C. Management of maceration with sun hand pressing, alcoholic fermentation finished without pressing of pomace, natural course of malolactic fermentation in small oak barrels where the wine is then aged.
Aged for about 12-18 months in small oak barrels with final aging in the bottle for a minimum of 12 months.